Directions

Line an 8-in. square baking dish with parchment paper; coat paper with cooking spray and set aside.

In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla. In a small bowl, combine the chocolate syrup, water, orange liqueur and orange peel. Combine the flour, cocoa, baking soda and salt; add to creamed mixture alternately with water mixture.

Pour into prepared dish. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

Split cake in half horizontally; sprinkle cut sides with orange liqueur. Place bottom layer, cut side up, on a serving plate; spread with marmalade. Top with remaining layer, cut side down.

For frosting, in a heavy saucepan, combine cream and corn syrup. Bring to a boil, stirring constantly. Remove from the heat. Stir in chocolate chips until melted. Cool to room temperature; stir until smooth. Spread over top of cake. Garnish with kumquats if desired.Yield: 9 servings.

Originally published as Orange Chocolate Torte in Taste of Home Christmas Annual
Annual 2009, p151

Line an 8-in. square baking dish with parchment paper; coat paper with cooking spray and set aside.

In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla. In a small bowl, combine the chocolate syrup, water, orange liqueur and orange peel. Combine the flour, cocoa, baking soda and salt; add to creamed mixture alternately with water mixture.

Pour into prepared dish. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

Split cake in half horizontally; sprinkle cut sides with orange liqueur. Place bottom layer, cut side up, on a serving plate; spread with marmalade. Top with remaining layer, cut side down.

For frosting, in a heavy saucepan, combine cream and corn syrup. Bring to a boil, stirring constantly. Remove from the heat. Stir in chocolate chips until melted. Cool to room temperature; stir until smooth. Spread over top of cake. Garnish with kumquats if desired.Yield: 9 servings.

Originally published as Orange Chocolate Torte in Taste of Home Christmas Annual
Annual 2009, p151

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jmitch1228 User ID: 631794584814

Reviewed Dec. 10, 2011

"I doubled this recipe to make it for a larger size group, but followed it exactly...I also used some candied orange peel in the filling. It turned out perfectly! The consistency should be very similar to that of a cake, which is slightly soupy, but rises well! If you don't have an orange liqueur, orange extract will work as well...but in half the amount. I made this for a dinner party my roommates and I were having for some guys who take care of our yard and snow - everyone loved it! Takes some time to make, but totally worth it. Can't wait to make it again!"